Table of Contents Show
Sour cream is a product of fermented milk produced from sourdough and cream. Sour cream got its name from the original method of production at home. First, the producers drained the settled milk (the top layer), and then with a spoon or a whisk they swept away (collected) the layer that was under the cream.
It is sour cream – a delicious, highly nutritious product.
Yogurt-a dairy product obtained from milk by heating and fermenting with special bacteria-has become world-famous thanks to the popularization of food companies in recent decades. The classic composition of yogurt contains Bulgarian bacillus and thermophilic streptococcus.
Sour cream VS yogurt nutrition
Manufacturers traditionally make natural sour cream from sourdough and pasteurized cream. In the fermentation and maturation of this product, substances absorb better than from ordinary milk. The composition of sour cream includes full-fledged milk protein, easily digestible fats, amino acids necessary for the body, milk sugar.
It contains vitamins (A, group B, C, E, PP) and trace elements (iron, phosphorus, calcium). Sour cream contains different beneficial substances necessary for the full functioning of a person: proteins, fats, and carbohydrates. It contains macronutrients, such as calcium, sodium, magnesium, potassium, and phosphorus.
Calcium is involved in the formation of bone tissue, the synthesis of hormones and blood, and sodium and potassium normalize the acid-base balance. Phosphorus is necessary for the synthesis of enzymes and bone hardness. In a smaller amount, the product contains trace elements: iron, selenium, copper, and zinc.
Yogurt is similar in nutritional properties and chemical composition to kefir and has a similar effect on the human body. In addition, the yogurt contains lactose in the amount of 3.5 g, glucose-0.03 g, disaccharides-3.5 g per 100 g, interchangeable and essential amino acids, and poly – and monounsaturated fatty acids, such as omega-3 and omega-6.
This nutritious dessert is rich in vitamins A, B, C, and PP. Most of the macronutrients are potassium, calcium, chlorine, phosphorus. And among the trace elements, fluorine, copper, and iodine occupy the leading positions. High-quality yogurts contain essential and non-essential amino acids.
The benefits of yogurts are a significant content of leucine, which allows you to maintain normal protein and carbohydrate metabolism, produce hemoglobin, regulate the process of hematopoiesis. And glutamic acid is responsible for the proper functioning of the central nervous system.
Calories
Lactic acid bacteria, which are part of sour cream, have a beneficial effect on the work of the intestines, populate it with useful microflora, and provide regular stools. The caloric content of sour cream with 10% fat content is 119 kcal, 20% – 206 kcal, 15% – 162 kcal, 30% – 290 kcal per 100 g.
The energy value of cottage cheese with sour cream per 100 g is 165.4 kcal. In 1 tablespoon of sour cream, 20% fat content is about 20 g, which is 41.2 kcal. In a teaspoon of about 9 g, therefore, 18.5 kcal.
The caloric content of yogurt is low and amounts to 66.8 kcal per 100 g. The energy value of purchased natural yogurt (1.5% fat content) is 57.1 kcal, Greek-76.1 kcal per 100 g.
 Benefits
Sour cream has a lot of healing properties for the human body:
- Improving the functioning of the gastrointestinal tract
- Good functioning of the digestive system and increasing appetite
- Helping to cleanse the body of toxins and toxins
- Normalizing the hormonal background
- Reducing the impact of stress on our well-being
- Increasing immunity
- Improving the condition of the skin, nails, and hair
Yogurt is also able to have a positive effect on the body:
- Prevents the proliferation of putrefactive bacteria in the intestines
- Improves digestion and stomach function
- Helps to cleanse the intestines of toxins, toxins, and feces
- Promotes better absorption of food
- Destroys streptococci and staphylococci, typhoid bacillus
- Serves as prevention of infectious diseases
- Increases immunity
- Facilitates the process of weight loss
It is safe to say that sour cream and yogurt can be equally beneficial. The main thing is to pay attention to the manufacturer. Homemade yogurt and sour cream will be less harmful if you cook them yourself. To improve the safety of the product, manufacturers add a lot of preservatives there.
Contraindications
Abuse of sour cream with a high percentage of fat content can harm health in the form of blockage of blood vessels, increased cholesterol levels in the blood, and disruption of the cardiovascular system. It is contraindicated to eat sour cream with lactose intolerance, as well as with allergies.
Experts recommend refraining from using sour cream for people with:
- diseases of the liver and gallbladder;
- heart diseases;
- elevated cholesterol levels in the blood;
- stomach ulcers;
- gastritis with high acidity
It is not necessary to completely exclude sour cream from the diet for the above diseases, but it is worth giving preference to a sour-milk product with low-fat content and using it no more than the recommended daily norm (2-3 tablespoons).
Excess of the daily norm leads to excess weight gain and obesity. Without consulting a doctor, sour cream diets can not be observed by people who have any health problems.
Speaking about the dangers of yogurt, it’s significant to highlight the abundance of fakes of this product on the store shelves. Under the guise of healthy yogurt, marketers often offer to buy a product that resembles it only in color: a huge amount of syrup, preservatives, flavor enhancers, flavors, sugar, and starch.
For people who are obese, want to lose weight, and also have diseases of the gastrointestinal system, it is better to avoid the use of fatty yogurts. It is also undesirable to give yogurts to children and it is better to avoid pregnant and lactating women.
Can you mix sour cream and yogurt?
You can mix sour cream and yogurt, making a cream. The cream is suitable for impregnating both sponge cake and cake with shortbread cakes.
Necessary ingredients:
- Yogurt – 200 gr.
- Sour cream 20% – 400 gr.
- Thickener for cream – 2 bags
- Powdered sugar – 100 gr.
Cooking instructions:
- Put the required amount of sour cream in a deep container or the bowl of a blender.
- Add the required amount of powdered sugar and thickener for cream.
- Beat the sour cream in the bowl until it becomes thick (use a mixer or whisk).
- Put the resulting cream in a deep container, add the necessary amount of yogurt. You can use any kind of yogurt.
- Mix the cream well until smooth.
- Place the cream in the refrigerator for about an hour so that it cools well and stabilizes. After that, you can use the cream as intended.
Can I use curd instead of sour cream?
Sour cream is a universal product. You can make a variety of sauces and creams from it. Chefs use sour cream in a variety of recipes. But sometimes, for various reasons, you have to look for a replacement for this ingredient. What substitutes can you find for sour cream?
- Fermented milk products (buttermilk, yogurt, soft cottage cheese)
- Cottage cheese
- Cream
- Butter
- Plant-based yogurts (soy, coconut)
- Mayonnaise
The best option is to replace sour cream with low-fat cottage cheese. Before adding the cottage cheese, give the fermented milk product a homogeneous structure. To do this, dilute the second with milk.
Does plain yogurt taste like sour cream?
Both yogurt and sour cream have a sharp sour taste. However, in the case of sour cream, the taste is more noticeable, because sour cream has a thicker consistency, which leads to a more aromatic taste.
Yogurt has a milder taste and texture, and sour cream is more saturated and creamy.
The fat content affects the texture and taste of both dairy products. For example, sour cream has a richer texture. The sour taste is also more pronounced here. Conversely, the texture of yogurt is slightly soft and liquid.
Which is healthier yogurt or sour cream?
Yogurt is suitable for people who have an intolerance to milk. The product is almost completely absorbed. High-quality yogurt can strengthen health regardless of gender and age. For people who want to lose weight, yogurt is suitable. It is better to cook it at home.
Sour cream will benefit both adults and children. The main thing is to observe moderation since this is a very high-calorie food product. For kids and people who follow the figure, sour cream with a low-fat content will be more beneficial – no more than 10-15%. As in the case of yogurt, it is better to cook it at home. Then the benefit will be maximum.
Why does Greek yogurt taste sour?
Greek yogurt manufacturers filter through a cloth or paper, which is why it gets such a rich consistency, resembling both fatty sour cream and cottage cheese cream. The reason is that when filtered, the product becomes thicker, so it has more proteins and at the same timeless carbohydrates and sugar, which makes it more “healthy”, it can also be consumed by diabetics.
And due to its caloric content, it is included in the sports diet. Many people think that sour cream and Greek yogurt are similar. However, it is not the case.
Who buys sour cream? – Everyone who at least sometimes cooks at home and is not afraid to gain weight. Who buys Greek yogurt? – We can distinguish several categories:
- who wants to lose weight or follows the figure
- who is engaged in sports or fitness
- who is focused on a healthy diet
- who needs a “right” ready-made snack
- who does not tolerate lactose well, but wants to have fermented milk products on the menu
If we break down the consumers of Greek yogurt by age, taking into account world statistics, we get the following picture:
- men and women up to 34-35 years (focused on new, often eating on the go, willing to eat Greek yogurt for Breakfast, fitness centers)
- older people, more women (this is me being healthy, follow the figure need calcium for bones)
- children (high content of protein and calcium, probiotics, convenient snack – you can take, for example, in school or training)
Cooks of all ages and countries respect Greek yogurt for its low-calorie content and resistance to heat treatment. Chefs often use yogurt instead of mayonnaise or sour cream in snacks, for salad dressing, in recipes with baking, stewing, or frying.
How do you get rid of the sour taste in yogurt?
Yogurt is the result of the bacterial fermentation of milk. It is this process that gives the product a sour taste. Many manufacturers add additives to yogurts, ranging from honey to canned fruit, to balance the taste.
If you want to reduce the sour taste of yogurt, you need to choose the right culture and cooking method:
- Choose products with a low content of bifidobacteria.
- Store the yogurt in the refrigerator, so that bacteria will not multiply in it.
- Consume the product within a week after purchase or preparation.
- When making yogurt at home, do not use acetic acid.
Sour cream VS yogurt in cheesecake
You can safely use yogurt instead of sour cream for cheesecakes. However, the final product will have a very fluffy and rich texture.
Sour cream in the dough performs the following functions:
- increases the nutritional value of the flour product
- it acts as a baking powder for the dough (gives splendor and friability to the finished product)
- it is a binder between flour and eggs
- gives taste and aroma
- makes the product more elastic
- prevents rapid drying
- promotes the softness of the crust of the finished product
- promotes the strengthening of an appetizing crust
Final thoughts
It is quite difficult to compare sour cream & yogurt because these products are quite similar. They both have a high percentage of fat content, consist of milk, and have a greasy consistency. However, sour cream is better suited for making dough, and yogurts for making cream.
Both of these products have many beneficial substances, but we are talking only about homemade products. Taste can play a significant role in the choice because it is sourer in yogurts.